Credit: @urbanforkfoodcart on Instagram

Homemade Meatloaf with Mashed Potatoes


The Catskills are known for many things, from world-class hiking to revived mid-20th century–era resorts to charming small towns. One of the Catskills’ most important contributions to American culture is the country diner, and examples such as the Roscoe and Phoenicia diners have fed generations of hungry travelers and locals. Full of good food and even better stories, these vintage throwbacks to a bygone era epitomize the region and are beloved for comfort food, like this classic meatloaf with mashed potatoes. It’s the perfect dish when you’re in the mood for something soothing, and the leftover meatloaf can be used to make your new favorite sandwich for days after! Click here for a downloadable, printable card featuring this recipe.​

Craft Beverage Pairing: Meritage Blend (wine); Scotch Ale (beer)

Serves 4


For Meatloaf:

1 pound 80% lean ground beef
1 cup dried breadcrumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg, beaten
2 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley leaves
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

For Topping Sauce:

1/4 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon red wine vinegar (you can substitute white wine vinegar if you don’t have this handy)

For Mashed Potatoes:

5 pounds red potatoes, cut into ½ inch dice
1/2 cube salted butter 
5 ounces Boursin Garlic & Herb Gourmet Cheese
2/3 cup heavy cream (you can substitute with half-and-half or whole milk) 
1 1/2 teaspoons sea salt
1 teaspoon freshly chopped garlic
1/4 cup finely chopped chives
ground pepper


  1. Preheat the oven to 350 degrees Fahrenheit. Scrub potatoes.
  2. In a large bowl, add the beef, breadcrumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, ¾ teaspoon salt, garlic powder, and 1/4 teaspoon pepper. Use your hands to mush and mix these ingredients together until well combined. 
  3. Add the meat mixture to a loaf pan. Pat the meat down into an even layer. 
  4. In a small bowl, add brown sugar, vinegar, and 1/4 cup ketchup. Stir to combine these ingredients to make the topping sauce.
  5. Pour the topping sauce on top of the meatloaf and spread into an even layer. 
  6. Bake meatloaf uncovered for 55 minutes. 
  7. While meatloaf bakes, place potatoes in a large saucepan; add ¾ teaspoon of salt and enough water to cover. Bring to a boil on high heat.
  8. Once potatoes come to a boil, reduce heat to medium-low and boil gently for 15-20 minutes or until potatoes break apart when pierced with a fork. Drain potatoes.
  9. In a large mixing bowl or stand mixer add potatoes, butter, heavy cream, and cheese. Beat until nice and creamy with no lumps present. Stir in salt, garlic, and pepper to taste. If you don’t have a mixer, you can also mash potatoes with a fork.
  10. Cover with tinfoil until ready to serve. 
  11. Let the meatloaf rest for 8-10 minutes before serving.  Letting the meatloaf rest prevents it from falling apart.

Chef’s Notes: If you are making this a few hours or a day before serving, allow the dish to come to room temperature, cover with foil and place in the refrigerator until ready to use. Be sure to heat back up before serving.